A new version of the classic recipe! Prepare this delicious Mexican Tuna lasagna, cooked with a tomato and guajillo pepper sauce, corn tortillas and layers of cream and lots of grilled cheese.
5 guajillo chiles, clean, hydrated in hot water, for the sauce
1 tablespoon vegetable oil, for filling
1 tablespoon garlic, chopped
1 cup onion, fillet, for filling
1 cup corn kernels
3 cups canned tuna in water, drained, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
1/4 cups vegetable oil, to cook omelette
corn tortillas
1 cup sour cream
3 cups asadero cheese, grated
4 tablespoons corn kernels
Preparation
30 mins
30 mins
Medium
Preheat the oven to 200° C (370 °F).
For the sauce: blend the tomatoes with the onion, garlic cloves and the guajillo peppers with their water.
In a sauce pan, fry the onion and the chopped garlic, the onion and the corn. Add the tuna and the previous sauce. Season and cook for 20 minutes.
Lightly fry the tortillas in oil.
In a cake mold, make layers of fried tortillas, tuna mix, cream and cheese. Repeat until filling the mold. Finish with tortillas, Mexican crema, cheese and corn. Bake for 15 minutes or until the cheese melts.
Cut and serve warm. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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